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Blueberry Angel Dessert Recipe

Blueberry Angel Dessert Recipe

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
TOTAL TIME: Prep: 10 min. + chilling YIELD:12 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 2 cans (21 ounces each) blueberry pie filling


  • 1. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings.

Nutritional Facts

1 piece: 384 calories, 10g fat (7g saturated fat), 21mg cholesterol, 223mg sodium, 70g carbohydrate (50g sugars, 3g fiber), 3g protein.

Reviews for Blueberry Angel Dessert

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Reviewed Sep. 30, 2017

"This is super easy and delicious! My family loved it. I have made it with cherry and strawberry pie filling as well."

Reviewed Sep. 7, 2017

"Fast,easy, and delicious. Have already made this several times and have been asked for the recipe. I placed it in a 11x7 pan and only used one can of pie filling."

Reviewed Jul. 17, 2017

"So easy to make and delicious! A good dessert to make and take to a party or potluck. I thickened raspberries with a bit of sugar, lemon juice and cornstarch to put on the top as I am allergic to blueberries. Awesome. I think any fruit would work as well as lemon pie filling."

Reviewed Jul. 1, 2017

"How can I make this with frozen with frozen blueberries?"

Reviewed May. 20, 2017

"Like a few others , I wanted to use strawberries. So I made a glaze:

10 oz. strawberries
1/2 c. cold water
1/2 c. sugar
1/4 c. cornstarch
1/2 (3 oz.) box strawberry Jello
On medium heat, mix strawberries, water, sugar and cornstarch. Mix thoroughly and bring to a slow boil. Slowly add Jello and continue cooking until mixture begins to thicken. Remove from heat and cool. (From
I used this instead of canned blueberry. I also topped with fresh strawberries.
This worked beautifully!"

Reviewed Apr. 29, 2017

"I have made this numerous times, and it is always well liked. The last time I made it, instead of using blueberry pie filling, I used one can of strawberry and mixed in cut up fresh strawberries to cover the top. I took it to a church function, and came home with an empty dish and many compliments. Strawberry pie filling doesn't have much fruit in it, so it served as more of a glaze. It is a versatile recipe and can easily be halved."

Reviewed Apr. 28, 2017

"I tried this with pineapple, per my sons girlfriend who made it. Delicious is all I can say. I want to try it with strawberries also because I am not a big blueberry fan."

Rosemary Swope
Reviewed Apr. 23, 2017

"Had this for dessert tonight. It's so good, and easy to make. I used just 1 can of the blueberry pie filling as some others also did and it was just right for us. My husband said this is a keeper! Thank you so much for sharing this recipe."

Reviewed Apr. 14, 2017

"One of my all-time favorite no bake desserts.. love it!! I've only used Cherry pie filling because it's my favorite. Making again for Easter dessert! Thanks for sharing!"

Reviewed Aug. 20, 2016

"Delicious! I made this today and served it to guests tonight - got compliments. I used real whipped cream instead of cool-whip. And I used fresh blueberries and raspberries. I drizzled a bit of chocolate syrup on top just before serving in individual dishes."

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